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68 积分 2024-08-09 加入
Simulating the activity of the natural antimicrobial system of milk on the growth of selected cultures involved in cheesemaking and ripening
7天前
已关闭
Starting with screening strains to construct synthetic microbial communities (SynComs) for traditional food fermentation
15天前
已完结
Key Metabolites Produced by a Lactobacillus Rhamnosus and Formosensis Co-Culture from Industrial Probiotic and Derived Postbiotic by Untargeted Metabolomics
23天前
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Characterization of Metabolites Derived from <i>Lactobacillus&nbsp;acidophilus</i>&nbsp;TA200&nbsp;and&nbsp; <i>Lactiplantibacillus&nbsp;plantarum</i>&nbsp;TA028 and their&nbsp; Inhibitory Potentials against&nbsp;Foodborne Pathogenic Bacteria&nbsp;in&nbsp;yogurt
23天前
已关闭
Mechanism of Aroma-Producing Lactobacillus Plantarum and Wickerhamomyces Anomalus Improving Fermented Vegetables Flavor
24天前
已关闭
Mechanism of Aroma-Producing Lactobacillus Plantarum and Wickerhamomyces Anomalus Improving Fermented Vegetables Flavor
24天前
已关闭
Wickerhamomyces anomalus: A promising yeast for controlling mold growth and diverse biotechnological applications
24天前
已完结
Antibacterial mechanism of metabolites of Lactobacillus plantarum against Pseudomonas lundensis and their application in dry-aged beef preservation
29天前
已完结
Influence of sequential inoculation on physicochemical properties, microbial community, and flavor metabolites of pineapple wine by non‐Saccharomyces yeast and lactic acid bacteria
1个月前
已完结
Starting with screening strains to construct synthetic microbial communities (SynComs) for traditional food fermentation
1个月前
已完结
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